Discover Post-fermented Tea: Unique Dark Chinese Tea

Post-fermented tea, also known as dark tea, is one of the six major categories of Chinese tea. It undergoes a unique post-fermentation process called "渥堆" (wō duī), which allows the tea leaves to undergo a series of chemical changes that give it a distinctive flavor and aroma. Post-fermented tea is known for its potent health benefits and ability to improve with age.

This tea can be enjoyed year-round, regardless of the season or time of day. It warms and nourishes the stomach, promotes digestion, and eliminates accumulation.

Fermented tea, also known as post-fermented tea or dark tea, is a type of tea that has undergone a long, slow fermentation process. This process causes the tea leaves to develop a deep brown or black color, a rich flavor, and several health benefits. Fermented tea is native to China and has been produced for centuries. The fermentation process for fermented tea begins with the leaves being picked from the tea plant. The leaves are then processed in steps, including withering, rolling, and drying. After drying, the leaves are stored in a pile, which can ferment for several months or even years.

During fermentation, the tea leaves undergo several chemical changes. The polyphenols in the leaves break down, forming new compounds that give fermented tea its characteristic flavor and color. These compounds also have several health benefits.